I came upon an article by the pilgrim on tinolang manok where she mentioned substitute ingredients especially for green papayas. Here is my version. Got it from a colleague of mine about a couple of years ago who cooked it with potatoes as there are neither green papayas nor chayote here in Beijing. (Hmmm, I remember buying chayote once…) The taste is definitely unlike nilaga but the yummy taste and texture of potatoes give it a distinct flavor. Also, like most tinola recipes I found online, he also sauté the chicken instead of boiling it the way my mom does it. (Hers must be Batangueno style?) I have yet to try spinach as substitute for chili leaves.

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Tags: chicken ginger stew, tinola, tinolang manok.

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